Brewer's Lair - Fine Beer and Brewing
Recipes

Design Beer

Brewhouse

Make Beer

Beer Basics

Know Beer

Lounge

Enjoy Beer

Directory

Find Beer

About Us

Promote Beer

Enjoy the beer that you deserve.

Brewhouse

Brewing Process
Equipment
Malts, Grains, and Sugars
Hops
Yeast
Water
Flavorings
Additives
Brewing Tips
Troubleshooting
Worksheets
Calculators

Wyeast 2278 Czech Pils

Supplier:

Wyeast Laboratories

What it does :

The Wyeast 2278 Czech Pils yeast strain produces a flavor profile that is both malty and dry. This strain is a flocculent yeast that results in a clear beer. This yeast strain is moderately attenuative. You can expect it to ferment 70 to 74 percent of the fermentable sugars in your wort. It results in a dry, malty finish.

What it is:

This is a bottom-fermenting yeast strain. This yeast strain claims its origins from the Czech Republic, the classical source of the pilsener style.

Vital Statistics


Attenuation (%):

70 - 74

Fermentation Temperature (F):

50 - 58

Flocculation:

Medium-High

Product Form:

Liquid


How it works:

After the boil is complete, cool your wort temperature down to be at or near 58 F (14.4 C). Then, you can add this yeast to begin the primary fermentation of your beer.

Dosage:

The amount of pitching yeast needed for a 5 gallon (18.9 liter) batch will vary based on the gravity target for your recipe. A starter is strongly recommended for an original gravity at or above 1.080.

Preparation:

You should prepare your yeast sample for pitching into the wort. A liquid slurry typically requires that you begin activating the culture several hours before use. Follow typical brewing sanitation practices to ensure your fermentation produces the expected results. Unwanted bacterial contamination at the fermentation stage will undo all your hard work in getting your brew to this step of the process.

Related Links

Final Gravity Prediction
Wyeast 2278 Czech Pils